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Moisture, acidity and temperature evolution during cacao drying

2006; Elsevier BV; Volume: 79; Issue: 4 Linguagem: Inglês

10.1016/j.jfoodeng.2006.04.005

1873-5770

Pedro Ávila García, M.A. Salgado-Cervantes, Michel Barel, G. Berthomieu, G.C. Rodrı́guez-Jimenes, M.A. Garcı́a-Alvarado,

Freezing and Crystallization Processes

Theoretical moisture and temperature evolution during cacao fixed bed drying were estimated with non-steady heat and mass transfer equation both in particle and bed. The model takes into account the cacao internal profiles and the air macroscopic balance of moisture, acidity and temperature. The results showed that the theoretical model predicts the experimental evolution of these state variables during cacao drying at three different conditions with average % of error lower than 18%.